Name: Fig and date pudding with butterscotch sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Cuisine: british
Ingredients: 135g dried date; 200g dried fig; 310ml water; 2.50 gm bicarbonate of soda; 2 English breakfast tea bags; 125g butter, softened; 155g brown sugar; 3 eggs; 225g self-raising flour; 50g butter; 200g brown sugar; 300ml thickened cream

Fig and date pudding with butterscotch sauce

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Discover the irresistible delight of this winter pudding without delay.

Ingredients:

135g dried date
200g dried fig
310ml water
2.50 gm bicarbonate of soda
2 English breakfast tea bags
125g butter, softened
155g brown sugar
3 eggs
225g self-raising flour
50g butter
200g brown sugar
300ml thickened cream

Instructions:

Preheat your oven to 160°C, then line a 20cm round cake pan with baking paper on both the base and sides.
In a medium heatproof bowl, mix dates, figs, boiling water, bicarbonate of soda, and tea bags. Let it soak for 10 minutes, then discard the tea bags before moving forward.
In an electric mixer, blend butter and sugar until pale and creamy. Incorporate eggs one at a time, mixing just until combined. Gradually add flour and date mixture, alternating between each batch. Transfer the batter to the prepared pan. Bake in a preheated oven for 45 minutes or until a skewer comes out clean. Allow to rest for 10 minutes before turning onto a wire rack.
In a medium saucepan over medium-low heat, mix together butter, sugar, and cream. Stir and cook for 5 minutes until the butter melts, sugar dissolves, and the sauce slightly thickens.
Enjoy the pudding warm or at room temperature drizzled with hot butterscotch sauce.

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